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A celebration of bold, vibrant vegetarian dishes designed to inspire, delight and put vegetables exactly where they belong: centre stage.

Drawing inspiration from the rich flavours of the Middle East and North Africa, as well as Helen Graham's Ashkenazi Jewish heritage, this cookbook features 100 inventive, vegetable-based recipes that will transform your table. With accessible ingredients and simple methods, Helen's flavour-packed combinations of spices, herbs and sauces elevate vegetables into something truly showstopping.

Helen Graham was Executive Chef at renowned London restaurant Bubala for 5 years, following working at critically acclaimed restaurants the Palomar and the Barbary, as well as the Ottolenghi Test Kitchen.

  • By Helen Graham
  • Photography by Yuki Sugiura
  • Published by Hamlyn, 2026
  • Hard cover, 224p. 254x196mm
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